Monday, July 20, 2015

Fresh Fig Scones


Please tell me that your local Costco is carrying the giant tray of fresh figs right now? Because mine is, and I swiped a box of them right off of the stock cart that the employee was unloading (I'm impatient, what can I say?). There is literally no end to the recipes that I want to use these is, but first things first. Breakfast. Gotta stay nourished while I come up with new recipes, you know?
 So these fresh fig scones did just the trick, and next up are some fresh fig and vanilla been popsicles. I die. These scones are the perfect mix of flavor, and not too sweet (no thank you on the sugar overload and crash that follows). Worth every minute that you have to turn your oven on this summer. I promise. 



Fresh Fig Scones

Ingredients:
  • 2 cups whole wheat pastry flour
  • 1/3 cup fine granulated sugar, plus more for sprinkling
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. unsalted butter, very cold or even frozen
  • 1 egg
  • 1/2 cup whole milk (can substitute heavy cream, greek yogurt, or sour cream)
  • 1 cup chopped fresh figs

Place baking rack in lower 1/3 of the oven and preheat to 400 degrees F. Prepare a baking sheet by lining it with a silicon mat or parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.  Using a box grater, shred the stick of butter into the bowl. Use your hands to work the grated butter into the flour mixture. It will look quite coarse. Fold in the chopped figs.

In a small bowl, whisk together the egg and milk. Using a fork, mix the egg/milk mixture into the dry ingredients until the wet in incorporated into the dry. Now it's time to get dirty, use your hands to work the dough into a ball. Roll out of the ball onto a floured work surface and form the dough into a 3/4-inch thick round disk. Using a sharp knife, cut the disk into 8 equal triangles (I cut the disk in half 3 times). 

Place the triangles about 1-inch apart on the prepared baking sheet, sprinkle the tops with extra sugar,  and bake in the oven for 15-17 minutes until the edges begin to turn golden brown. 


These are best served warm right out of the oven, but if you must save them, be sure to freeze them and reheat in the toaster or microwave. 

2 comments:

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